Fire Horse Cake
Black tea from Yunnan, China
A pressed black tea to mark the lunar year This tea cake derives from plants cultivated at 1,600 metres elevation, nestled within the forests surrounding Ba...
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Infusion time 4'
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Quantity 6 g / 30 cl
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Temperature of infusion 90°C - 195°F
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Time of the day All day
Description
A pressed black tea to mark the lunar year
This tea cake derives from plants cultivated at 1,600 metres elevation, nestled within the forests surrounding Bamboo Mountain. Sourced from century-old da ye trees standing taller than human height, its intricate and labour-intensive harvest befits such a rare and remarkable tea!
A black tea showcasing honeyed, waxy and apricot character, whose intensity evokes the fiery spirit of the horse celebrated during the lunar new year festivities!
To unlock all its aromatic richness, embrace the time-honoured Chinese gong fu cha approach of successive infusions.
A cake for the lunar year
Graced with refined red and gold calligraphy featuring the horse motif, this petite 100 g tea cake makes an ideal gift or personal indulgence for the lunar year of the Fire Horse, commencing on 17 February 2026!
Special qualities
Origin: Yunnan, China
Tea colour: Black tea
Tasting notes
Dry Leaf
Appearance: leaves and buds compressed into a cake
Liquor
Colour: amber
Texture: powdery
Notes: forest honey, candied apricot, waxy, hint of leather
Suggestion of preparation
Prepare this tea warm:
With a teapot or a tasting set: 4 minutes in water heated to 90°C (195°F).
According to the gong fu cha method: infusions during 30-40 seconds.
Prepare this tea iced:
In a teapot or a carafe: infuse 8 g of leaves per 50 cl of water at room temperature for 40 minutes. Remove the leaves and store in the fridge.